Aam Papad Recipe is very simple and easy. more importantly, it does not require any complicated ingredients.What is the finest aspect of this sweltering summer? Mangoes! Mango fans eagerly await the arrival of mango season for months in order to enjoy juicy, mouthwatering mangoes.
Indian fruit roll-ups called “aam papad” are created from pulped ripe mangoes combined with sugar and dried in the sun. Amawat, Mamidi Tandra, Aamsotto, and Amba Vadi are some of its other names.
Sun-dried mango papad is a dessert with a jelly-like consistency. The flavour of mango can be enjoyed all year long in the shape of Mango Papad since this jelly, which is made from the seasonal fruit mango, can be preserved for up to a year.
Ingredients for Aam Papad Recipe
- 5 ripe mangoes
- 4 tablespoons of sugar (Depending on how sweet the mangoes)
- 1 tablespoon ghee or clarified butter
- 1 teaspoon lemon juice (optional)
- 1/2 teaspoon cardamom powder (optional)
- A pinch of salt
Instructions for Aam Papad Recipe
- Mangoes should be washed, peeled, and chopped before being seeded.
- Without adding water, place the mango chunks in the blender and process until a smooth purée appears. Make sure the mango puree is lump-free.
- In a pan, pour the mango puree. It should simmer for around five minutes with the burner set to low-medium. Stir it frequently to prevent it from sticking to the bottom.
- Add sugar and thoroughly combine. Depending on how sweet the mangoes are, you can change the sugar amount.
- Also, add in a pinch of salt.
- After it boils, cover the pan and continue to simmer it on a low to medium flame for 15 to 20 minutes, stirring occasionally. You should cook the hot mango puree covered since it splashes out when cooking.
- Add the cardamom powder and lemon juice and stir well after the pulp begins to thicken and change colour.
- Pour some of the cooked mango puree onto a plate or tray that has been greased with ghee or clarified butter.
- Spread it out evenly, give the plate a quick tap on the counter, then let it cool. Baking parchment is another option for this. It shouldn’t be excessively thick or thin. Cook other plates in the same manner. Now leave this plate outside to dry in the sun. Keep it in the sun for two to three days or a week.
- After it has thoroughly dried, slice them into equal strips with a sharp knife, then roll them up.
- Eaten aam papad is available. If kept in the refrigerator, it can be kept for 4-6 weeks. Both children and adults are guaranteed to enjoy it.
Notes
- Keep stirring intermittently while the puree is boiling to maintain.
- Make sure there are no lumps in the puree while blending the mango pulp.
- Adapt sweetness to your personal preferences.
- Oil the plate; otherwise, peeling will be challenging.
- The aam papad recipe, when properly sun-dried, keeps for months.
- The amount of time varies depending on the temperature when sun-drying.
Nutrition
| Calories | 85kcal |
| Fat | 2g |
| Fiber |
5g
|
| Iron |
1mg
|
| Carbohydrates | 16g |
| Protein | 3g |
| Vitamin A |
658IU
|
| Calcium | 59mg |
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